Taco Soup Recipe
For the last few years, I've been feeding my college ass on a very limited budget -- both monetarily and time-wise. One of the ways I've countered this is with my taco soup, an easy throw-it-all-together dish that my friends, family, and I have enjoyed time and again. It primarily deals with canned items; so since everything is already cooked, it mainly just needs to be thrown together. Now, whenever I make a meal, I like to have some leftover to eat throughout the week.
The best part about it is that no matter the amount you make, you can always freeze part of it to eat the next week or the week after. And the longer it all its together, the better it tastes!
Half Batch (~8 bowls)
- Chop up some onion and garlic and cook in oil in big pot just before adding in everything else. {I usually have at about one cup of onion and use a clove of garlic, but you may want to reduce or increase according to your preference.}
- 2 cans diced tomatoes (I usually do one "Green Chiles" and one "Mexican Style" as opposed to plain. You may prefer a can of mild Rotel.)
- 1 can kernal corn
- 1 can pinto or kidney beans
- ~1 lb. canned chicken (but you could use beef or anything. I usually get 1 13 oz. and another 5 oz or so can of white chicken breast.)
- 1/2 packet of taco seasoning
- 1/2 packet of Ranch dressing seasoning
- Some chicken broth (or meat broth)
I have all the cans open and the garlic and onion, chopped.
Then I usually cook the onion and garlic in the bottom of the dutch oven in some oil.
Everything else is already cooked, so just throw it all together! I add the entire contents of each can to the pot, usually starting with the tomatoes and ending with the meat before adding the seasonings packets. (I don't drain anything, but you could if you wanted to supplement additional chicken broth.) I let the juices act as part of the soup broth. Of course mix it all up really well. Then I add a discernible amount of chicken broth to fill out the rest of the soup body. I bring it to a rolling boil, and then let it simmer for at least 30 minutes to let the flavors soak in.
==> When I go to serve out individual bowls, I usually add grated cheese and some diced avocado. Yum!
==> I take the college student route and serve with tortilla chips or pita bread, but last time I had Mom over, she took the time to bake corn bread, and I thought that was even better!
Family Size (~15 bowls)
- 3 cans tomatoes (Again, I use 1 generic diced tomatoes with green chilies, 1 Mexican Style or Fire Roasted tomatoes, and then I throw in 1 plain diced for the third. But the sky is the limit; use what you prefer... Rotel with lime & cilantro, original Rotel or just plain tomatoes...)
- 2 cans corn (some may prefer only 1 can; or 1 can and another half can)
- 1 can pinto beans
- 1 can kidney beans
- Use full packets of seasonings
- ~2 lbs. meat
Plus double the amount of garlic and onion.
The best part about it is that no matter the amount you make, you can always freeze part of it to eat the next week or the week after. And the longer it all its together, the better it tastes!
Half Batch (~8 bowls)
- Chop up some onion and garlic and cook in oil in big pot just before adding in everything else. {I usually have at about one cup of onion and use a clove of garlic, but you may want to reduce or increase according to your preference.}
- 2 cans diced tomatoes (I usually do one "Green Chiles" and one "Mexican Style" as opposed to plain. You may prefer a can of mild Rotel.)
- 1 can kernal corn
- 1 can pinto or kidney beans
- ~1 lb. canned chicken (but you could use beef or anything. I usually get 1 13 oz. and another 5 oz or so can of white chicken breast.)
- 1/2 packet of taco seasoning
- 1/2 packet of Ranch dressing seasoning
- Some chicken broth (or meat broth)
I have all the cans open and the garlic and onion, chopped.
Then I usually cook the onion and garlic in the bottom of the dutch oven in some oil.
Everything else is already cooked, so just throw it all together! I add the entire contents of each can to the pot, usually starting with the tomatoes and ending with the meat before adding the seasonings packets. (I don't drain anything, but you could if you wanted to supplement additional chicken broth.) I let the juices act as part of the soup broth. Of course mix it all up really well. Then I add a discernible amount of chicken broth to fill out the rest of the soup body. I bring it to a rolling boil, and then let it simmer for at least 30 minutes to let the flavors soak in.
==> When I go to serve out individual bowls, I usually add grated cheese and some diced avocado. Yum!
==> I take the college student route and serve with tortilla chips or pita bread, but last time I had Mom over, she took the time to bake corn bread, and I thought that was even better!
Family Size (~15 bowls)
- 3 cans tomatoes (Again, I use 1 generic diced tomatoes with green chilies, 1 Mexican Style or Fire Roasted tomatoes, and then I throw in 1 plain diced for the third. But the sky is the limit; use what you prefer... Rotel with lime & cilantro, original Rotel or just plain tomatoes...)
- 2 cans corn (some may prefer only 1 can; or 1 can and another half can)
- 1 can pinto beans
- 1 can kidney beans
- Use full packets of seasonings
- ~2 lbs. meat
Plus double the amount of garlic and onion.